Sachertorte Cookies

By Charlotte Mueller; recorded November 11, 2004.

Makes 3 dozen

Beat 1 cup butter and pudding mix at medium speed with an electric mixer until fluffy. Add egg, beating until blended. Gradually add flour, beating at low speed until blended. Shape into 1 inch balls; roll in sugar, and place 2 inches apart on lightly greades baking sheets. Press thumb in center of each cookie, making an indentation.

Bake at 325 degrees for 12 to 15 minutes. Remove to wire racks to cool. Spoon about 1/2 teaspoon jam into each indentation.

Place 1/2 cup chocolate morsels and 3 T butter in a small zip-top freezer bag; seal. Submerge in hot water until chocolate melts; knead mixture until blended. Snip a tiny hole in one corner of bag, drizzle chocolate over cookies. (My note: Make sure it's a freezer bag as the other plastic bags will melt! You may also just want to ice it with chocolate mixture rather than drizzle it on.)

Marianne Mueller
Last modified: November 11, 2004